Creamy Fettuccine Pomodoro

This is a wonderful way to use your fresh basil and tomatoes from the garden!  It is quick and easy and very good for you! 
Equipement:
Large skillet with tall sides
Pasta pot and strainer

Ingredients:
2 T garlic minced
1/2 cup minced red onion
1/4 C fresh basil-chopped or ribboned
4 roma tomatoes-or fresh tomatoes you have-diced
2 T High quality balsamic vinegar
1 8 oz can of tomato sauce
1/2 cup white wine or chicken stock
1/2 cup heavy cream
pinch of red pepper flakes
salt and pepper to taste
2 T olive oil for sauteing
8 oz fettuccine cooked

While you are cooking the sauce- drop the pasta in boiling water and let cook till al dente. 
 Prep all of your ingredients so you can add them quickly when needed. 
Saute onions on low medium heat until they are clear and soft.  Add salt and pepper to flavor
Add garlic and toss in pan for 1 minute until it becomes fragrant.
Add red pepper flakes.

Add chopped tomatoes and saute for another 2-3 minutes until they are soft and cooked.
Add 3 T of the basil and 1 T balsamic vinegar and let reduce for about 5 minutes.
De-glaze the skillet with the white wine or chicken stock and cook for another 2-3 minutes.
Once the alcohol has cooked off add the remaining 1 T of the balsamic vinegar and the tomato sauce.  Cook for 3-4 minutes to impart flavors to the tomato sauce.
Then add the heavy cream and cook until all the flavors are combined then turn off the heat. 
Add the cooked pasta to the sauce and toss to coat the pasta.  Add 1/4 cup of pasta water to the sauce if needed to keep the pasta from drying out the sauce.
Sprinkle with remaining basil and fresh Parmesan cheese.
Enjoy!